It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw. It’s jicama ~ Spanish: hee-kah-mah.
Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad. I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!
In a small bowl, mix together: